I think I finally have a good groove going with homemade pizza. Tonight's was topped with chunky tomato sauce, sliced black olives and thinly sliced pepperoni:
I really enjoy making pizza at home. It's easy to do and, with practice, my pies have become just as good as the ones we used to get in restaurants. And it's a lot cheaper.
I've been making pizza at home for a few months now and here are a few things I've learned that have really improved my pizzas:
1) You need to let the dough come to room temperature before rolling it out. Some people say not to roll the dough with a rolling pin, but I find it works better for me. Allowing the dough to come to room temperature ensures that the dough will stretch easily. I take the dough out of the fridge about 2 hours before I make dinner.
2) Less is more when it comes to cheese. We used to really pile on the mozzarella and I think it detracted from the overall flavor because it was masking the other ingredients.
3) Letting the pizza stone preheat in the oven for 30 minutes helps you achieve a nice, crisp crust.
4) If you have a choice, get a square pizza stone. It might seem counterproductive because a pizza is round, but the round stones usually aren't big enough to hold a decent-sized pie.